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Monday, November 21, 2011

Healthy Polish Carrot Cake

Carrot Cake with Double Frosting Recipe

Recipe from Healing Foods by Miriam Polunin

I’ve wanted to try this recipe for ages. What’s not to like
when “a large slice of this super-moist cake has a food value similar to that
of a main course” according to Miriam Polunin, who created the recipe in 1990
when carbo-loading was in style. Actually, this is healthier than most cakes.
One serving has 190 calories and most cakes have at least twice that. It is
sweetened with honey, and only a small amount. Though not really high fiber,
the whole wheat flour, raisins, poppy seeds, and carrots do contribute 2 fiber grams per serving.

The cake has only 3 tbsp. of fat, instead of the usual ½ - 1 cup.
The original recipe calls for sunflower margarine, but I’ve substituted butter
because trans fats are of greater concern these days than saturated fats. This
cake is a “rich source of carotenes, phosphorus, vitamin A and B12” according
to the cookbook.

Mostly Healthful Ingredients

What makes this cake Polish—from a 1990 British perspective?
The poppy seeds and honey? Yogurt? The farmers cheese in the frosting? The hearty,
no-nonsense ingredients and dense moist texture with whole grains and very
little sweetening? Does it count towards my quest to explore my Polish cooking roots? The Polish part is a
mystery, but it’s a hearty and fun recipe that’s a keeper.

Notice that this cake bakes for 1 ½ hours, then must sit for
20 minutes before unmolding and further cooling for best results. Take this
into consideration (like I didn’t) before you start preparing it for a potluck
or party. Also, Ms. Polunin states that the cake should be stored covered in
the refrigerator and consumed within 4 days. I’d say that’s especially true in
hot and humid climates because of its denseness and moistness. In winter,
leftover cake can be covered and stored in a cool part of the house.

Cake Before Baking

To save time, grate carrots in food processor, then run them
through again with the slicing blade so they’ll be finely grated. Of course, a
hand grater can be used instead. We used a mortar and pestle to crush the poppy
seeds. I’m not sure, but they might be just as good uncrushed.

If you like a sweeter cake, you could add more raisins. The
frosting is not sweet, and I would add more honey to taste next time. For my
family this would be about 2–3 tbsp. rather than the 2 tsp. in the recipe.

About the frosting quantity: recipe makes an extremely thin
layer if ¼ lb. of farmers cheese is used. This would work best if only the top
is frosted, but seemed a bit skimpy when I frosted the sides too, plus the cake
draws moisture from the frosting and cracks it and turns it brownish by the
second day. I would double the quantity to ½ lb. of farmers cheese whipped with
honey to taste if you want to frost both top and sides.

Bake for 1 hour at 350 degrees. Reduce temperature to 300
degrees and bake for about 30 more minutes, till the edges of the cake begin to
come away from the sides of the pan. (I only baked it 20 minutes at 300
degrees.)

Cool cake in pan for 20 minutes. Invert cake onto wire rack
and cool.

Make frosting: beat the fromage frais or
farmer’s cheese till spreadable, and stir in honey to taste. Using a spatula or
knife (I used a very small spoonula), spread frosting over cake.